Step by step

Method

4 steps

1. 1

   Heat oven to 425°F. Mix 3 cups cooked shredded chicken with ½ cup shredded Monterey Jack, 2 tablespoons salsa verde, ½ teaspoon cumin, ½ teaspoon chili powder, and ½ teaspoon kosher salt until the filling is sticky and evenly seasoned — it should smell spicy-tangy, not plain chicken.

2. 2

   Warm 12 small corn tortillas until pliable — 15–20 seconds per side in a dry skillet, or wrap in a damp towel and microwave 30–45 seconds. Keep them covered so they don't crack when you roll.

3. 3

   Spoon about 2 tablespoons filling down the center of each tortilla, roll tight, and set seam-side down on a lightly oiled rimmed sheet. Brush or mist the tops with about 2 tablespoons oil.

4. 4

   Bake 18–22 minutes, turning once halfway, until the tortillas are deep golden and crisp at the ends. Rest 2 minutes. Serve with shredded lettuce, crema, queso fresco, and salsa. You want shatter-crisp chicken flautas with juicy filling — not pale soft rolls or dry shredded chicken falling out.